Tag: Food processing

An estimated 15 to 18 tons of surplus yeast are produced for every 10,000 hL of finished beer, but untreated, spent yeast is not suitable to be used directly as human food or animal feed due to a variety of critical issues. While rich in protein and B vitamins, its raw state poses significant health risks and palatability problems that require specialized processing before consumption.

Over half of the grains consumed by Americans are refined rather than whole, a process that significantly alters their nutritional profile. During this refining process, what is removed from whole grains, and how does this affect our health? The answer lies in understanding the anatomy of a grain kernel.

Since its widespread adoption, pasteurization has protected public health by killing dangerous bacteria in milk. While a vital safety measure, many wonder what does milk lose when pasteurized and if it significantly impacts the milk's nutritional profile. This heat treatment process does cause some minor changes, but the overall nutritional value of milk remains largely intact.

According to research published by WebMD, most peanut butters retain the beneficial nutrients of peanuts, but commercial brands often include unhealthy additives. This raises the question: is eating peanut butter as good as eating peanuts in their natural form?

Raw milk from a cow contains approximately 3 to 5 percent butterfat, a much higher concentration than the 0.5 percent found in skim milk. To achieve a lower fat content, dairy processors use a mechanical process called centrifugal separation, which removes the fat without adding any water or chemicals. This guide explains exactly how they make milk have less fat.

Following the "popcorn lung" controversy of the early 2000s, where factory workers developed serious lung disease from inhaling diacetyl vapors, many major food manufacturers in the U.S. voluntarily reduced or eliminated its use. As a result, synthetic diacetyl is far less common today, but the compound is still naturally present in low concentrations in a variety of foods and beverages due to fermentation and other processes.

Food spoilage can become noticeable when microbial populations reach about 10 million cells per gram, a change rooted in biochemistry. Understanding what is biochemistry in relation to food helps explain why this happens and reveals the chemical processes shaping our meals, from cooking to digestion.

According to the National Institutes of Health, the scientific study of human nutritional requirements began less than 100 years ago, and modern biochemistry explains how our bodies use the nutrients from food at a molecular level. This critical field helps us understand not only how food nourishes us but also how it influences our health, disease prevention, and overall wellness.

Over the past decade, demand for fermented and plant-based foods has surged, with many health-conscious consumers wondering: does fermentation destroy protein?. This process, instead of being destructive, is a powerful tool for unlocking and enhancing the nutritional quality of proteins in many foods.

According to the Celiac Disease Foundation, approximately 1% of the global population has celiac disease, necessitating a strict gluten-free diet. While this has fueled a surge in gluten-free products, many people still wonder: is it possible for wheat to be gluten-free?